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Recipes
Quick + Easy Oatmeal Chocolate Chip Cookie Peanut Butter Fudge Parfaits
By vealam
COOKIES: Preheat the oven to 350 degrees
- PB MOUSSE:
- 1/4 cup unsweetened cocoa powder
- 1/3 cup packed brown sugar
- 2 tablespoons light corn syrup
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 3 ounces milk chocolate, chopped
- 3 ounces good bittersweet or dark chocolate, chopped
- 2 tablespoon unsalted butter, cup into small cubes
- 2 teaspoon vanilla extract
- 1 1/2 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 ounces cream cheese, softened to room temperature
- 1 cup cold heavy cream, divided
- 2 tablespoon powdered sugar
- 12 oatmeal chocolate cookies
- COOKIES:
- 2 1/2 cup old fashioned oats
- 2 cup flour
- 1/2 cup sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup canola oil (use a little more if batter is too dry, or if adding extra chocolate chips or nuts)
- 2 eggs
- 2 teaspoon vanilla
- 2 cups semi-sweet chocolate chips
Kung Pao Chicken
By vealam
Massage the chicken with the marinade in a small bowl for half a minute
- Marinade:
- 1 pound boneless, skinless, chicken breasts or thighs, cut into 1/2 - 3/4 -inch cubes
- Marinade *See recipe below.
- 1 tablespoon peanut or vegetable oil
- 8 Chinese dried red chilies, split length wise and seeds removed
- 1 teaspoon Sichuan peppercorns
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- Sauce *See recipe below.
- 3 scallions, white parts thinly sliced, green parts set aside cut into 1 inch strips
- 1/3 cup unsalted dry-roasted peanuts
- 2 teaspoons soy sauce
- 2 teaspoons Chinese rice wine
- 2 teaspoons cornstarch
- 1 teaspoon Sichuan pepper corns
- Whisk the ingredients together until the corn starch is dissolved.
- Sauce:
- 1 tablespoon Chinese black vinegar
- 1 tablespoon chicken stock/broth
- 3 teaspoons sugar
- 3 teaspoons soy sauce
- 2 teaspoons cornstarch
- 1/2 teaspoon sesame oil
- Whisk the ingredients until the corn starch is dissolved.
Beef with Broccoli
By vealam
Add steak, 2 tablespoons gluten-free Tamari, and 1 tablespoon Sweet Rice Flour to a large Ziplock bag then seal and...
- 1-1/4 pound flank or sirloin steak, cut very thin against the grain
- 1/2 cup + 2 tablespoons reduced sodium gluten-free Tamari, divided
- 2-1/2 tablespoons Bob’s Red Mill Gluten-Free Sweet Rice Flour, divided
- 3/4 cup gluten-free chicken broth
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red chili pepper flakes (or more or less)
- 4 cups broccoli florets
- 1 red bell pepper, seeded and sliced
- 1/4 cup water
- 2 tablespoons grapeseed or vegetable oil, divided
- Cooked rice, for serving
- Sesame seeds for garnish
- Green onion, chopped for garnish
Thai Cashews with Chicken
By vealam
Whisk all of the sauce ingredients together in a small bowl and set aside
- For the sauce:
- 1 teaspoon soy sauce
- 1 tablespoon sweet dark soy sauce
- 1 tablespoon fish sauce
- 1 heaping tablespoon brown sugar
- 1 tablespoon water
- For the stir-fry:
- 2 tablespoons vegetable or peanut oil
- 2 cloves garlic, peeled and minced
- 1/2 small yellow onion, quartered
- 4 finger-length dried red chilies (such as chile de arbol), seeded and cut into halves
- 1/2 cup roasted cashew nuts
- 8 ounces boneless, skinless chicken breast, cut into thin pieces (about one large chicken breast - hold your knife at an angle and slice against the grain to get the thinnest pieces possible)
- 1 green onion, cut into 1” lengths
Chocolate Stout Brownies
By vealam
First, make the beer concentrate: add the beer to a small saucepan and boil until it reduces to ⅓ cup
- 1 cup dark beer (I used coffee stout)
- 1 stick unsalted butter
- 1/2 cup + 1 tablespoon unsweetened cocoa powder
- 1 cup + 2 tablespoons granulated sugar
- 2 ounces unsweetened chocolate, chopped (optional)
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 6 tablespoons unsalted butter, softened
- 1 cup powdered sugar
Snickers Poke Cake
By vealam
Make the cake according to box instructions for a 9x13” pan size cake
- 1 box chocolate cake mix (for 9x13” pan), plus ingredients to make the cake
- 1 (approximately 12.25 oz jar) jar caramel ice cream topping
- 1 cup finely chopped peanuts
- 1 1/2 cups milk chocolate chips
- 2 teaspoons vegetable oil
- 1 (7 ounce) jar marshmallow cream/fluff
- 1 (8 ounce) container Cool Whip
- Mini or Fun Size Snickers, for garnish
- Chocolate sauce, for garnish
Peanut Butter Cup Crumble Cupcakes
By vealam
1 Heat oven to 350°F
- 20 REESE'S Peanut Butter Cups*, divided
- 1 package (about 18 oz.) white cake mix with pudding in the mix
- 1/4 cup REESE'S Creamy Peanut Butter
- PEANUT BUTTER CRÈME FROSTING (recipe follows)
Bed and Breakfast Style Peach Crunch Muffins
By vealam
Preheat oven to 350°F. Prepare a 12 cup baking tin with cooking spray
- 1 cup sugar, divided
- 1 Tablespoon lemon juice
- 1 Tablespoon cinnamon
- 3 large peaches, pits removed and coarsely chopped
- 2 eggs
- 2 Tablespoons vegetable oil
- 2 cups flour
- 1/2 cup Grape Nut Flakes Cereal
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
Pork Ragu
By vealam
Cut the onions, carrots, and celery into chunks of approximately the same size
- 2 yellow onions
- 2 carrots, peeled
- 2 ribs celery
- 6 garlic cloves
- 1 28-ounce can whole San Marzano tomatoes
- 4 tablespoons extra virgin olive oil, divided
- 1 pound sweet Italian sausage, removed from casings
- 1 pound ground pork
- 1 teaspoon crushed red chile flakes
- 2 tablespoons tomato paste
- 2 cups white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoon dried rosemary
- 2-3 cups chicken broth
- 1 cinnamon stick
- 1/4 cup Italian parsley, minced
- Zest of 1 lemon (approximately 1 tablespoon)
- 1/2 cup parmiggiano reggiano cheese, grated
- Salt and pepper
- 1 pound of sturdy, tube-shaped pasta (like rigatoni, bucatini, or penne)
Mini Chocolate Stout Brownie Sundae Floats with Burnt Irish Caramel + Hot Fudge
By vealam
Burnt Irish Caramel: In a large heavy bottomed pot, heat the sugar over medium high heat
- Burnt Irish Caramel:
- 1 cup granulated sugar
- 5 tablespoons butter, softened
- 1/2 cup full-fat canned coconut milk (or heavy cream)
- 3 tablespoons Irish Whiskey (optional)
- Good pinch of salt
- Guinness Brownies:
- 10 tablespoons unsalted butter
- 2 ounces milk or semi sweet chocolate, chopped
- 1 cup granulated sugar
- 1 tablespoon instant coffee (optional)
- 1 teaspoon vanilla extract
- 2 tablespoons Guinness or other stout beer (optional, but so good!)
- 2 large eggs
- 1/2 cup cocoa powder (sometimes I use Hershey's Dark Chocolate Cocoa, but for these brownies I recommend sticking with regular cocoa)
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- Irish Cream Hot Fudge Sauce:
- 1/4 cup unsweetened cocoa powder
- 1/3 cup brown sugar
- 2/3 cup Irish Cream (or heavy cream)
- 6 ounces semi-sweet chocolate, chopped + divided
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Coconut Irish Cream:
- 1 (15 ounce) can full-fat coconut milk, cold
- 1 tablespoon powdered sugar
- 2 teaspoons Irish Cream
- To assemble:
- 1 pint chocolate or vanilla ice cream
- 8-16 tablespoons Guinness or other stout beer (or your favorite soda)
- red cherries, for topping